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Coconut Butterfly Shrimp Po Boy

Coconut Butterfly Shrimp Po Boy
Get ready to bring coastal charm to your kitchen with our Coconut Shrimp Po’ Boy. Crispy, golden High Liner Coconut Butterfly Shrimp are baked to perfection with a hint of tropical sweetness, then paired with a creamy, zesty remoulade.
Serves: 4
Prep time: 15 mins
Cook time: 15 mins
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Ingredients
Preparation

Remoulade Sauce

  • 1/2 Cup mayonnaise
  • 2 tablespoons creole or whole grain dijon mustard
  • 2 Tsp creamed horseradish
  • 2 teaspoons freshly squeezed lemon or lime juice
  • 1 tablespoon minced chives
  • 1 clove of garlic, grated
  • 1/4 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • Salt & pepper, to taste

For the Sandwich

  • 1 box High Liner Coconut Butterfly Shrimp
  • 4 Hoagie or French Rolls
  • Remoulade Sauce, for serving
  • Sliced tomato, for serving
  • Shredded lettuce, for serving
  • Sliced pickles, for serving
  • Lime or lemon wedges, for serving
  1. For the remoulade sauce: 1. In a medium size mixing bowl stir together all ingredients until well combined. 2. Cover & refrigerate until ready to use. This sauce can be made up to 48 hours in advance.
  2. For the sandwich: 1. Cook the High Liner Coconut Butterfly Shrimp according to the package instructions. 2. Spread prepared remoulade sauce on both sides of the rolls. 3. Top with the shrimp, tomato, lettuce & pickles. Serve immediately with fresh lime wedges.
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